Here's the definition that's on our security deposit page, which doesn't get into the nitty-gritty: Normal wear and tear is a term that Wisconsin law does not define.
(3)Protein Fat-Free Percentage, Protein Fat-Free Content, PFF Percentage, PFF Content or PFF of a product means the meat protein (indigenous to the raw, unprocessed pork cut) content expressed as a percent of the non-fat portion of the finished product.
In the EU, the quantities have been set by the directive on food additives. The upper limit for polyphosphates in meat has been set at 0.5% in the finished product. Normal usage in meat products is 0.2-0.3%, or about half of what is permitted. If too much polyphosphate is added, the food gets a soapy aftertaste.In Norway, polyphosphates have been used in sandwich filling products for many years and they have also been permitted in meat pastes and stuffings since 1999.n the EU, the quantities have been set by the directive on food additives. The upper limit for polyphosphates in meat has been set at 0.5% in the finished product. Normal usage in meat products is 0.2-0.3%, or about half of what is permitted. If too much polyphosphate is added, the food gets a soapy aftertaste.